Peanut Chutney


Peanut Chutney is a special chutney that gives you the flavors of Indian home cooking. Peanut Chutney is a delicious treat . There are many variants of this chutney and one can find numerous recipes of it on the internet. But my recipe is the best – thus I am sure you will try it and agree with me.

peanut chutney recipe | groundnut chutney recipe | shenga chutney

easy peanut chutney recipe | groundnut chutney recipe | shenga chutney

Prep Time5 mins

Cook Time10 mins

Total Time15 mins


Cuisinesouth indian

Servings4 Servings



  • ▢¾ cup peanut / groundnut
  • ▢2 tsp oil
  • ▢1 tsp urad dal
  • ▢1 tsp chana dal
  • ▢2 cloves garlic
  • ▢1 green chilli
  • ▢small piece tamarind
  • ▢salt to taste
  • ▢½ cup water (or as required)

for tempering:

  • ▢2 tsp oil
  • ▢1 tsp mustard seeds
  • ▢1 tsp urad dal
  • ▢pinch of hing / asafoetida
  • ▢1 dried red chilli (broken)
  • ▢few curry leaves


  • firstly, dry roast ¾ cup peanut on medium flame.
  • roast till the peanuts start to separate the skin.
  • allow to cool down and remove the skin completely.
  • transfer the peanuts to the blender.
  • further, add 2 tsp of oil and roast 1 tsp urad dal and 1 tsp chana dal.
  • furthermore, roast 1 green chilli and 2 cloves garlic till the blisters appear.
  • transfer to the blender.
  • also add in small piece tamarind and salt to taste.
  • blend to smooth consistency adding ½ cup water, or as required.
  • now prepare the tempering by heating 2 tsp oil.
  • also add in 1 tsp mustard seeds, 1 tsp urad dal, pinch of hing, 1 dried red chilli and few curry leaves.
  • allow the tempering to splutter.
  • finally, pour the tempering over peanut chutney and serve along with idli or dosa.

What is Peanut Chutney?

It is an easy and tasty chutney made with peanuts and is served popularly along with South Indian breakfast dishes. 

Among all the other Indian chutneys, this groundnut chutney is quite unique, given that there is no addition of coconut.

This Andhra Style Chutney also has onions, that gives it a great flavor.

Along with onions, the other ingredients that are used to give it more flavor are – onion, garlic, dry red chillies, and ginger.

Later a tempering is poured which enhances the taste of this chutney even more. 

You can choose to add whole peanuts or peanuts with their skin out, peanuts added without removing the skin adds a lot more fibre to the chutney, it also gives it a stronger flavour.


To make this delicious groundnut chutney, first vegetable oil is heated in a pan, to which peanuts are added and fried until lightly browned.

Then it’s taken off the heat and transferred to a plate.

Next dry red chilli, chopped garlic, ginger and onions are added and fried in the pan for a few minutes and transferred to the plate with fried peanuts.

Once cooled, the fried peanuts and other ingredients are put into a grinder and mixed with tamarind and salt.

Some water is added to the mixture to make a delicious smooth chutney.

The chutney is tempered with a mix of mustard seeds, cumin seeds, urad dal, curry leaves and hing in hot oil.

Finally, the tempering is poured over the chutney mix and served.

Storage Suggestions

This chutney also stays for a longer time as it doesn’t have any coconut added to it; hence it’s a great tiffin option as regular coconut chutney tends to get spoilt easily.

You can store it in an airtight container for about a week in the fridge. 

If you are adding coconut to it, it will say good for 2 days in the refrigerator. 


To make a very basic version of peanut chutney, add 1 cup roasted peanuts, 2 tablespoon curd, salt and pepper in a blender and blend until smooth.

Give it a tempering of mustard seeds, hing and dry red chillies.

You can add tomato and fresh coriander to this chutney as well.

Peanut Chutney with Coconut

You can make a variation of this chutney by adding ½ cup of grated fresh coconut to it too. Peanut Coconut Chutney tastes delicious with idli and dosa too.

Serving Suggestions

Peanut Chutney Recipe: 3 Tips for Making Peanut Chutney

This Andhra-style peanut chutney adds a bright, flavorful streak to a multitude of dishes.

What Is Peanut Chutney?

Peanut chutney, also known as palli chutney or groundnut chutney, is a gluten-free side dish made from peanuts, chilies, curry leaves, and a blend of spices. This regional chutney variation comes from Andhra Pradesh in Southern India.

Popular foods to eat with peanut chutney include masala dosa, toppings-laden uttapamidli rice cakes, upma (savory porridge), and pachadi (traditional raita or yogurt-based condiment), as a component of a classic South Indian breakfast, or as an accompaniment to fried street food favorites like vada and punugulu.

3 Tips for Making Peanut Chutney

Like tomato chutney and coconut chutney, recipes for peanut chutney vary by household and preference:

  1. 1. Use unsalted peanuts. The type of peanut you use to make this chutney is up to you. The side dish can be made with raw or roasted peanuts, skin on or off, but using unsalted peanuts is optimal because it allows you to control the salt content of the finished dish.
  2. 2. Temper the spices in hot oil. The act of tempering spices in hot oil (also known as tadka) enhances both their aroma and flavor. Add the spices to the chutney for the perfect finishing touch before serving it with paneer (uncured cheese) or paratha (unleavened Indian wheat bread).
  3. 3. Adjust to your preference. If you want a more intense heat, use raw garlic instead of sautéing it with chilies and ginger. Swap tangy-sweet tamarind for a salty, spice-forward chutney. If you can’t find curry leaves at the grocery store, dried lime leaves or bay leaves will work in a pinch.

Peanut Chutney Recipe


1 1/2 cups


5 min


15 min


10 min


  • 3 tablespoon vegetable oil, divided
  • 1 cup peanuts, shelled and unsalted
  • 4 dried red chilies or small fresh green chilies
  • 1-inch fresh ginger, peeled and finely chopped
  • 1 teaspoon urad dal/chana dal (split black lentils or desi chickpeas)
  • 10 curry leaves, plus 2 for tempering
  • 4 tablespoon fresh tamarind pulp
  • 5–6 garlic cloves, smashed
  • 1 teaspoon kosher salt
  • ⅔ cup water
  • 1 teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ¼ teaspoon hing (asafoetida, an herb from the celery family)
  1. 1Fry the raw peanuts in 1 tablespoon of vegetable oil over medium-high heat, until browned. Transfer to a paper-towel-lined plate.
  2. 2In the same pan, add the chilies, ginger, urad dal, 10 curry leaves, and sauté them until softened and glossy. Transfer to the plate of peanuts.
  3. 3Let all of the ingredients cool, then add them to the bowl of a food processor or grinder with fresh tamarind and garlic cloves, then season with kosher salt. Add a ½ cup of water and blend, adding more water a tablespoon at a time until a chunky paste forms. Transfer to a bowl.
  4. 4In the original pan, heat 2 more tablespoons of vegetable oil over medium-high heat. Add the mustard seeds, cumin seeds, and hing, and fry until the mustard begins to sputter and pop. Add the 2 remaining curry leaves and fry briefly until blistered and glossy, then pour over the peanut paste and mix to combine.


To make South Indian-style peanut chutney, you will need the ingredients shown below:

Ingredients for peanut chutney, labelled.


  1. Peanuts: I have used raw peanuts with skin and then roasted them before grinding. You can also buy roasted peanuts and then use them to save time. If you have skinned and roasted peanuts that will be fine too.
  2. Curry leaves: Curry leaves are used to flavor almost every savory South Indian dish and I love this ingredient. If you can’t find fresh curry leaves, use dried or frozen ones. However, the dried ones are not as flavorful as the fresh curry leaves. This ingredient completely transforms the flavor and aroma of a dish.
  3. Urad dal: Urad dal is split and skinned black lentils. It is used to temper a lot of South Indian chutneys and other dishes. They add a nutty flavor as well as a crunch to the chutney
  4. Tamarind: I have used a piece of seedless tamarind. You can also add tamarind paste.
  5. Black mustard seeds: It’s also used to add a mild flavor and texture to the chutney. You can easily find it in the spice section of Indian grocery stores.
  6. Asafoetida: Also known as hing in India, it’s the resinous gum of a plant with a very strong flavor and aroma. So, never add more than around 1/8 teaspoon of this spice to a dish. It not only adds a nice and unique flavor to the dish but also helps in digesting the food. Though naturally this ingredient is gluten-free, some brands add flour to it while processing. So, if you are on a gluten-free diet, make sure that the asafoetida that you are using is gluten-free.


Collage of images of steps 1 to 4 of peanut chutney recipe.

Step: 1: Heat oil in a cooking pot and add peanuts. Roast for around 4-5 minutes or until the peanuts change color and become fragrant. Take them out in a bowl and allow reaching room temperature.

Step 2: In the same pan add some roughly chopped onion and garlic. Saute until they start turning brown.

Step 3: Add dried red chilies and cumin seeds. Saute for 2-3 minutes.

Step 4: Add tamarind and saute for a minute.

Collage of images of steps 5 to 8 of peanut chutney recipe.

Step: 5: Add asafoetida and saute for a few seconds. It gets burned very past so don’t overcook it.

Step 6: Add salt, mix, and switch off the stove. Allow the mixture to reach room temperature.

Step 7: Put roasted peanuts and onion mix in a grinding jar.

Step 8: Add water.

Collage of images of steps 9 to 12 of peanut chutney recipe.

Step: 9: Grind to make a paste. Transfer to a serving bowl.

Step 10: Heat some more oil in a pan. Break dried red chilies into smaller pieces and add to the oil along with black mustard seeds, and urad dal. Saute until the urad dal starts turning brown.

Step 11: Add curry leaves and saute for about a minute.

Step 12: Pour the mixture over chutney and mix.

Your delicious and flavorful groundnut chutney is ready to be served!

Indian peanut chutney tempered with dried red chilies, lentils, mustard seeds, and curry leaves served in a bowl


Peanut Chutney can be served at room temperature with almost every South Indian breakfast or a snack like Idli, dosa, uttapam, vada, or paniyaram.

You can also spread it like peanut butter on a crisp toast.


Since peanuts have a natural oil that comes out when you grind them, you can easily store peanut chutney in an airtight container and then store it in the fridge for 5-6 days.


Yes, you can also freeze peanut chutney in an ice tray and store it in the freezer for around 4 months. 

Don’t temper before freezing, just freeze the paste.

When you want to use it, take out the frozen chutney, thaw it and then allow reaching room temperature. If it’s too thick, add some warm water and blend.

Temper with spices to get the fresh flavor.


  • Peanut chutney is made both with and without coconut. I prefer eating peanut chutney without coconut. If you want to make it with coconut just follow the recipe which I have shared and add around 4 tablespoons of freshly grated coconut to it while grinding the peanuts.
  • Don’t leave the peanuts unattended when roasting otherwise they will get burned and the chutney will turn bitter.
  • Make sure that the tamarind that you are using is seedless.
  • If your heat tolerance is low, add lesser red chilies or remove their seeds.
  • Allow the mixture to reach room temperature before grinding.
  • Don’t add all the water in one go. Start with around ¾ cup of water. If the chutney is still too thick add more water and blend again.
  • You can also add chana dal along with urad dal to temper the chutney.
  • Non-vegans may add 1-2 tablespoons of thick yogurt to peanut chutney. It makes the chutney creamier.
  • Some people prefer very smooth and thin peanut chutney and some prefer it slightly coarse. You can choose whichever way you prefer. The recipe will remain the same but for a smoother chutney add slightly more water and grind for a longer time.


Can store-bought roasted peanuts without skin be used to make peanut chutney?

Yes, you can. It saves time and I use them too when I am in a hurry.

Are curry leaves and bay leaves the same?

No, they are not the same. Their taste and aroma are completely different and you cannot replace curry leaves with bay leaves in a recipe.

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